Chicken And Fennel In Rosemary-wine Broth Recipe

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CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH

Tuesday Cooks

By
@TuesdayCooks

This crowd-pleaser main dish was prepared by Ed Daly, a Curious Cuisiners member, for the November 2014 regular meeting. The original recipe from a Weight Watchers weekly publication, and is perfect for a cool night.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
fennel bulbs
1 lb
chicken breasts, boneless, skinless, cut into bite-size pieces
1-1/2 tsp
rosemary, fresh, chopped
5 tsp
all-purpose flour, divided
1 Tbsp
extra-virgin olive oil, divided
1 small
red onion, chopped
1/4 c
red or white wine
2 tsp
garlic, minced
1 can(s)
(14.5 oz) chicken broth
1/2 tsp
each, salt and pepper, to taste
loaf of crusty bread or rice to soak up the delicious broth.

Directions Step-By-Step

1
Trim stalk from fennel.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
2
Put chicken on a plate and sprinkle with rosemary, sprinkle with a teaspoon of flour.
Toss to coat.
3
Hat 1 tsp. oil in large non-stick skillet over medium high heat.
Add chicken.
Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 minutes.
Transfer to plate
4
In same skillet over medium-high heat, heat remaining 2 tsp. oil.
Add fennel and onions.
Saute until lightly browned and almost tender, about 7 miutes.
5
Add wine and garlic.
Reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.
6
In a small bowl, miox borth with remaining flour
Stir into skillet.
Add salt and papper, and increase heat to high to bring to a boil.Reduce heat to medium-low and simmer 1 minute.
Add chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.
7
Garnish with fennel fronds.
Serve with crusty bread or over rice ..

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian